FRONT BURNER: Roasted strawberries, syrup seasonal treats

If the old adage "we are what we eat" is true, I will soon turn into a strawberry.

At least once a week over the past month, my husband and I have been masking up and making the short drive to Cabot to buy strawberries.

So far we've enjoyed berries from Barnhill Orchards, Holland Bottom Farms and the Cabot Patch. All have been excellent.

Most of the berries get eaten fresh with just a brief rinse under cool water or sliced, sugared and spooned over shortcake. But because our eyes are always hungrier than our bellies, we tend to buy more than we can eat in a day or two. In my book, one of the worst things you can do to an Arkansas strawberry is put it in the refrigerator.